Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

Method:
Split chocolate cake to ½” thickness. Use a loaf tin, lined with
foil. Beat cream until thick. Beat egg whites stiffly, add sugar,
beat until dissolved. Divide into half. To one half add pink
colouring, rum, cherries. To second half add almond essence,
pineapple. Put alternate spoonfuls into prepared tin, spread evenly
on top, cover with more cake and sprinkle with a little rum. Cover
with foil, freeze until set. Turn out and spread all over with
whipped cream. If liked decorate with cream, put through an icing
pipe, decorate with cherries and pineapple. Freeze until set, wrap
and keep frozen until required.

Chop
fresh mint leaves to make ¼ cup, add ½ cup powdered sugar and rub
well together. Add 3 cups sirup drained from Crushed or Grated
Hawaiiaan Pineapple, ¼ cup lime juice and 3 cups ice water. Allow to
stand in a cold place at least 1 hour. Serve in glasses with a cube
of ice in each and garnish with a sprig of mint.

Saturday, 24 December 2016

“An idea for
Christmas: the Pineapple Candelabra. For a holiday dinner party, make
this delightful centrepiece with a silver or china compote dish and
oval platter.

You will also need a
box of multicoloured Swedish candles, a few pine-tree branches, and a
large, attractive pineapple.

Put the compote dish
in the centre of the platter, slice off the bottom of the fruit and
stand it in the middle of the compote. Make as many holes in the
sides as you have candles, (use a skewer) and push the candles into
place. Decorate the dish and platter with the leaves, and a few
gleaming balls.”

Put cubes of
watermelon, strawberries and a pineapple pieces on a baking tray and
freeze for several hours or until frozen. Process the frozen fruit in
a blender until smooth. Spoon blended fruit mixture into a pitcher,
add ic cold lemonade or sparkllng mineral water and serve.

Preheat
oven 180°C. In a large bowl, mix flour, the sweetener, pineapple juice, lemon
juice, rind, egg yolks, and milk, stirring all the time. Whisk egg whites until
stiff and slowly fold into liquid mixture using a wooden spoon, reserving 1
slice of pineapple for garnish, cut remainder into 1 cm pieces and arrange in
the base of a 600ml soufflé dish.Gently pour egg mixture over the fruit. Put dish in a deep baking tin, add hot
water to come 3cms up the sides of the dish and bake for 55 minutes, or until
golden brown and firm to the touch. Decorate with pieces of pineapple. Divide
into 2 equal portions and serve at once.